Canning Tomato Juice

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Tomatoes, tomatoes, tomatoes you can grow a whole lot of them but when it comes to harvesting time you will have a lot of problems, if you have not prepared to preserve. We have canned tomatoes and dried tomatoes, in the previous post but today I want to add canning tomato juice into the mix.

You will be using your water bath canner for this process. The good thing is that the recipe first shows you how to make the tomato juice, then it shows you a few different ways to go about canning it. It all depends on the equipment you have really. So let’s get to it.

Photo credit: thriftyfrugalmom.com

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Here’s What You’ll Need:

fresh tomatoes

salt (optional)

citric acid

lemon juice

dish pan

kettle

long spoon

ladle

blender or strainer

funnel

damp cloth

small pan

fork

water bath canner

canning jars with lids

jar lifer

kitchen towels

potato masher

As with all fresh produce, give it a good wash under water before you begin the whole process. In order to make the tomato juice, it is easier if you cut your tomatoes into chunks first and then squish some with a potato masher at the bottom of a kettle before allowing them to cook and juice themselves. This is how you make chunky tomato juice.

Alternatively, you can use a blender to blend the tomatoes, before passing them through a strainer to remove any seeds or skin. Transfer the tomato juice to your sterilized jars using the funnel, filling each one to about an inch below the rim. Add lemon juice and salt, before screwing the lids and rings on the jars.

Process in your water bath canner for 35 minutes if you are using pint jars or 40 minutes for quarts. Then lift the jars from the canner and place them on your kitchen counter. Do not forget to lay down some kitchen towels, before sitting the jars on the counter. Allow them to cool, and then store your canned tomato juice in a cool, dry place. Enjoy your canned tomato juice.